Grilled shrimp
Large shell-on shrimp seasoned with garlic, lemon and paprika, grilled on skewers over hot coals.
- Cooking time
- 50 min
- Hands-on time
- 20 min
- Free time
- 30 min
- Difficulty
- Medium
- Calories
- 450
- Contains
- Shellfish
The shell stays on because it protects the shrimp from drying out over the coals, and comes off only at the table. The marinade gets half an hour and no more, because the lemon starts to cook the shrimp if it goes longer.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.
Ingredients
Amounts follow the number of people
For the marinade
For the shrimp
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Skewers — Prawns fall through the bars; a skewer holds them and turns them all at once.
- Charcoal grill — Hot coals and no more than two minutes a side.
Method
Leave the shell on the shrimp and cut open the back to remove the black vein.
You’ll know it’s ready whenThe back is split, the vein removed, and the shell left on.
Tip: The shell keeps the shrimp from drying out on the coals — peel it as you eat.
Leave them in the marinade for half an hour only, no more.
You’ll know it’s ready whenEach piece is evenly coated.
Tip: Lemon 'cooks' shrimp if left too long — half an hour at most.
Thread it onto skewers and grill it over hot coals for two minutes on each side.
You’ll know it’s ready whenThe shrimp is pink and C-shaped, and the shell is slightly charred.
Drizzle it with the remaining marinade and lemon juice, and serve immediately.
You’ll know it’s ready whenShiny and soft.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
Salatet Raheb
35 min
